Stuffed aubergines

Friday - - RECIPE CARDS -

Prep time: 10 mins Cook­ing time: 1 hour Serves 2-4 150ml olive oil 2 onions, finely chopped 2-3 gar­lic cloves, crushed 3-4 firm red toma­toes, peeled and chopped A large hand­ful fresh pars­ley, chopped 2 aubergines 2 tsp su­gar 3 tbsp fresh lemon juice Yo­gurt and flat­bread, to serve


1 Heat 30ml of oil in a pan and fry the onions un­til soft. Add gar­lic, toma­toes, pars­ley and sea­son­ing. Cook over low heat un­til it all comes to­gether to form a thick sauce, about 15-20 min­utes.

2 Pre­heat the oven to 180⁰C. Make three deep slits length­wise in each aubergine, cut­ting from the rounded end and leav­ing the stalk end in­tact.

3 Place the aubergines in a bak­ing dish, hold each slit apart and spoon sauce into the slits. Spoon re­main­ing sauce over and sprin­kle with su­gar. Driz­zle with lemon juice and re­main­ing oil. Cover with alu­minium foil and bake for 30-40 mins, re­mov­ing the foil for the last 10 mins.

4 Serve with yo­gurt and flat­bread.

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